New Flavor Producing Milk Proteins Also Reduces Risk Of Heart Disease

A new study published in the Journal of Dairy Science has revealed that dietary compounds formed in milk-based products can help fight heart disease. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some might protect us against cardiovascular disease.

Researchers at the RandD Center, Seoul Dairy Cooperative, the College of Life Science and Biotechnology, Korea University, and the BK21 Plus Graduate Program, Department of Animal Science and Institute Agricultural Science and Technology, Chonbuk National University in South Korea, have determined that dietary compounds formed in milk-based products lowered serum total and low-density lipoprotein (LDL) cholesterol levels and triglyceride in mice.

These compounds also protected against acute pulmonary thromboembolism as well as aspirin, but without the possible bleeding consequences often observed in aspirin therapy.

Younghoon Kim, Chonbuk National University said that the findings represented a real advance in the area of milk proteins and indicated that they could be recommended for use as potential antioxidants and cardio protective ingredients for various functional, pharmaceutical, and dairy applications.

Source-ANI